Breakfast Muffins

Recipesfull introduces to you: Muffin Recipes. (Breakfast Muffins). Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 12

Yield: 12 standard muffins

Breakfast Muffins

Ingredients

1 ¾ cups all-purpose flour

⅓ cup white sugar

2 ½ teaspoons baking powder

½ teaspoon salt

¾ cup milk

1 egg

lightly beaten

⅓ cup butter

melted

1 cup fresh blueberries

Bread

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line them with muffin liners.

Step 2

In a large bowl whisk together flour sugar baking powder and salt. Add milk egg and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.

Step 3

Bake in preheated oven until the tops spring back when lightly touched 20 to 25 minutes. Serve warm.

Nutritional Information

Breakfast Muffins

Servings Per Recipe:12

Calories: 154

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 22.2g 7%

Dietary Fiber: 0.8g 3%

Sugars: 7.6g

Fat: 6g 9%

Saturated Fat: 3.6g 18%

Cholesterol: 30.3mg 10%

Vitamin A Iu: 213.2IU 4%

Niacin Equivalents: 1.8mg 14%

Vitamin C: 1.2mg 2%

Folate: 37mcg 9%

Calcium: 81.5mg 8%

Iron: 1.1mg 6%

Magnesium: 7.3mg 3%

Potassium: 59.1mg 2%

Sodium: 247.4mg 10%

Thiamin: 0.2mg 16%

Calories From Fat: 54.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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